Dinner · 55 min · moroccan

Chermoula Grilled Chicken

Weeknight-friendly Moroccan cooking: Chermoula Grilled Chicken comes together in 55 minutes with chicken, cilantro, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken
• 0.75 cup Cilantro
• 0.25 cup Parsley
• 4 cloves Garlic
• 2 tsp Cumin
• 2 tsp Paprika
• 0.25 cup Lemon juice
• 0.33 cup Olive oil
• 2 tsp Salt

Steps

1. Blitz the herbs, garlic, spices, lemon juice, and olive oil into a thick, vivid chermoula. It should be assertive enough to taste through the grill smoke.
2. Score the chicken pieces deeply and rub the chermoula into every cut. Marinate at least 1 hour, or overnight for the full effect.
3. Grill over medium heat 12 to 15 minutes per side, until the skin is crisp and charred in spots and the juices run clear.
4. Move to indirect heat if the marinade chars too fast — chermoula’s herbs burn before the chicken cooks through.
5. Rest 10 minutes, then squeeze fresh lemon over everything.
6. Serve with grilled vegetables and flatbread. The char, the herbs, the lemon — this is Moroccan grilling at its best.

Build my plan — free

← All recipes